• 50 g Cabbage
• 50 g Carrots
• 3 Mushrooms
• 1 Spring onions with greens
• A few sprigs coriander leaves
• Salt to taste
• White pepper powder
• 1 1/2 tsp Oyster saucet
• 1 tsp Dark soya sauce
• 1” Ginger
• 4 Cloves garlic
• 1 1/2 tsp Sesame oil
For Dough:
• 1 cup Refined flour
• Salt to taste
• Water
For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing.
For Dough: Mix flour, salt and water to make a semi stiff dough. Keep covered under cling wrap for 1 hour. Remove and knead again for a minute.
Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside.